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/ck/ - Food & Cooking

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16795512 No.16795512 [Reply] [Original]

Rate my sous vide wagyu, seared on a pan fämälämäzoids

>> No.16795516

looks nice

>> No.16795575

>>16795512
dude that's not even cooked.

>> No.16795620

>>16795512
looks good i guess. did you have anything else to eat or drink with it?

>> No.16795644

>>16795620
Lobster and gumdrops, apparently.

>> No.16795709

>>16795512
My mouth is watering
What'd you season that baby with?

>> No.16795745

Wagyu is fat with some meat
Ain't no seeing fat here

>> No.16795746

>>16795709
This one was a pure black pepper and basic salt by the numbers

>> No.16795756

>>16795745
Thats what happens to my a5 tier wagyu fämälämäzoid

The top tier fat melts away

>> No.16795816

>>16795745
rendered dumb ass

>> No.16795876

>>16795575
stop trolling

>> No.16795951

>>16795756
so it's a regular steak now
good job, keep wasting money morons

>> No.16795996

>>16795512
Was this before or after that fucked up lobster you made? You sure do eat a lot

>> No.16796020

Looks like it needed a better sear.

>> No.16796073

>>16795512
I reckon I would get more of a seared bite on this than on something like a regular whopper

>> No.16796265

>>16796073
no no no no no no no no

>> No.16796293

what’s a pan famalamadingdon? is that some kind of fancy swedish cooking utensil?

>> No.16797195

>>16795996
surf and turf day in helsinki?

>> No.16797197

>>16795996
that's it, I'll be in /wsg/ if you need me

>> No.16797202

>>16795512
More heat next time with the sear.
6/10 will make a solid turd.

>> No.16797247

>>16796293
Pan actually comes from the french "Pute A Nègre" (Niggers' whore) because you shouldn't use metal but wood or plastic on it.

>> No.16797254

>>16795512

So you brought sirloin in the tub, what were you even doing?

>> No.16797263

>>16795512
Aren't you suppose to sear it,after all those hours of sous viding?

>> No.16798166

>>16795512
an efficient way to get your wagyu drenched in endocrine disruptors

>> No.16798955

I have a really, really good steak recipe if you want:

Ingredients
1 in+ ribeye (2+ preferred)
Avocado oil
Lard
Butter
Citrus (usually lime)
Mayo
Fresh thyme, rosemary, garlic
Tellicherry peppercorns and finishing salt (regular fresh ground pepper and kosher salt can be substituted)

Preheat oven to as low as possible, ideally the exact temperature of your desired doneness (Will require an oven thermometer, an open oven door, and 24 hours). Place the steak into a pan and cook for 2 hours: **until 10 degrees below desired temp*** (check with a thermometer). If oven cannot go below 150, cook @ 250 degrees for 20-40 minutes, checking every 5 minutes and rotating every 15.

Allow steak to rest for 10 minutes. While steak is resting, begin heating a pan with an 8th of an inch of avocado oil and some lard on high. You want everything RIPPING hot.

Prepare your board dressing. On a cutting board or plate, chop your spices semi fine. Place a small pat of butter, maybe some lard.

Once pan is heated, dry off steak, and then coat with mayo. Wipe off mayo with paper towel until its a thin layer. Cover steak with freshly ground pepper to taste. Lay steak away from you, 30s-1m on each side until crust looks slightly underdone. Baste with the oils in the pan during each 30s per side.

With tongs, hold steak on its edge and sear the fatcap for 1 minute. Remove from pan, and place on board seasoning.

Cover steak with slightly less salt than youd usually want, to taste. Place a pat of butter onntop of steak and pour a little bit of lardocado onto the butter to melt it. Chop up steak into bit size pieces and swish around on board dressing. Squeeze citrus over your steak. Enjoy immediately.

>> No.16799194

>>16795512
It's literally raw, wtf is wrong with you, are you American?

>> No.16799278

>>16795512
I could get close to the same doneness with a meat thermometer in an oven. why wait hours with sous vide? it doesn't taste that much better.

>> No.16799654

>>16795512
it's a steak/10

>> No.16800349

If that was wagyu you really fucked it up.
Why the fuck did you sous vided wagyu?

>> No.16800356

Imagine how empty you must feel after you realize you've fished a $300 steak.

>> No.16800494

>>16795512
>seared on a pan
No it's not. Just touching a pan doesn't mean something gets seared.
>>16795745
>Wagyu is fat with some meat
You realise wagyu is just a name for several Japanese cattle races, and that even the same race or specie might taste very different depending on how you raise it. It's totally possible to make lean wagyu.

You are confusing Wagyu with Kobe beef which is a specific Wagyu-race, raised in a specific geographic location after specific rules.

>> No.16800506
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16800506

>>16795512
Looks like shit. Holy fuck nobody on this board is actually capable of cooking

>> No.16800559
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16800559

>> No.16800571

>>16795512
if you gave me that as a steak i would be happy
if you charged me that as 'wagyu' i would strike you

>> No.16800586

>>16795512
inside looks perfect and you did a good job not letting the sear penetrate the meat too deeply, but unfortunately you shit the bed on the sear

personally, i'd preheat a propane grill to like 800F and sear it about a minute or so on each side, i'd have to experiment with times

what kind of sous vide setup do you have? total cost?

>> No.16800711

>>16800586
>>16799654
>>16800571
>>16798955
Tastelets

>> No.16800754

>>16798955
>begin heating a pan with an 8th of an inch of avocado oil and some lard on high.
Why are you using non-stick pan for steak and also says it has to be "ripping hot" when non-stick pans aren't made for that? And if you're not using non-stick, why are you heating up the pan with the oil in it?

Also why are you mixing avocado oil and lard?

>> No.16800769

>>16798955
Lol another trash cook spotted

>> No.16800956

>>16795512
Looks gucci

>> No.16802098

>>16800711
soft jaw filet eater
if your jaw wasnt sculpted grinding down london broil you probably look like a woman

>> No.16802229

>>16795512
Looks pretty good, temperature?

When I souse vide and try to sear I still get some dark areas. How did you avoid that? Even on very high heat I get it. Did you sear it before cooking?

>> No.16802317

>>16795512
too well done

>> No.16803409

>>16795512
Fucking waste
Put wagyu on the grill or do it all in a pan, doing it sousvide is retarded

>> No.16803466

>>16795512
should have reverse seared out of 10
crust looks shit frankly, even without looking at the sides. you probably didn't cook it in butter either